Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits Recipe

Ingredients

• For the Brown Butter:
• 6 oz Kerrygold Reduced Fat Irish Butter, divided
• 2 shallots
• 6 fresh sage leaves
• For the Pumpkin Sage Biscuits:
• 2 cups all-purpose flour (plus more for rolling)
• 1 Tablespoon light brown sugar
• 2 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)
• 6 Tablespoons butter, cold and cut into small cubes
• 1/3 cup buttermilk, cold and well-shaken
• 3/4 cup pumpkin puree
• 1 Tbsp butter, melted
• Preparation
• To Make the Brown Butter:
View Full Recipe at Creative Culinary